Inhibition of Listeria monocytogenes in chicken meat by pediocin AcH/PA-1 produced by Pediococcus pentosaceus OZF

KIRAN F., OSMANAĞAOĞLU Ö.

AGRO FOOD INDUSTRY HI-TECH, vol.25, no.6, pp.66-69, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 25 Issue: 6
  • Publication Date: 2014
  • Journal Name: AGRO FOOD INDUSTRY HI-TECH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.66-69
  • Keywords: Listeria monocytogenes, bacteriocins, pediocin AcH/PA-1, chicken meat, SAKACIN-P, BACTERIOCINS, NISIN, ACIDILACTICI, ACH, PRESERVATION, SURVIVAL, PROTEIN
  • Ankara University Affiliated: Yes

Abstract

Pediococcus pentosaceus OZF isolated from human breast milk, possessed anti-listerial activity. The purpose of this study was to evaluate the use of pediocin AcH/PA-1, produced by OZF strain, for inhibition the Listeria monocytogenes growth in raw chicken meat products. The meat products were irradiated, inoculated with L. monocytogenes (about 5 log(10) cfu/g ) and purified pediocin AcH/PA-1 in a minimal effective concentration, packed and stored at 4 degrees C for 4 weeks. A significant decrease (3.8 log(10) cycles, p<0.05) was observed on pediocin AcH/PA-1 treated samples, following the end of 14 days of storage when compared with the controls. However, re-growth of L. monocytogenes after prolonged incubation time points (3-4 weeks) was detected. This undesirable situation might be due to the degradation of pediocin AcH/PA-1 by proteases derived from raw meat product or its interactions with various meat ingredients. Although the antimicrobial action of bacteriocins as meat preservatives may be quite limited, more effective protection systems can be provided with multi-hurdle preservation methods.